1. YIELD:  4 Servings
  2. ZEST: Hot
  3. PREP TIME: 2 hours, 30 min
  4. COOK TIME: About 5 min
  • 1 Pound (16-20 Count) Fresh Shrimp, Peeled and Deveined
  • ½ Teaspoon Olive oil
  • ½ Teaspoon salt
  • 1/8 Teaspoon black Pepper
  • 1 Teaspoon dried orange zest
  • ¼ Cup Vegetable Oil
  • ½ Teaspoon crushed garlic
  • HOT MAMA’S FIERY SUACE (TO TASTE)
  • ½ Cup shrimp sauce
  • 8 cups (1/2 gallon) Vegetable oil
  • 1 cup cornstarch
  • 2 eggs, whisked
  • 4 cups steamed white rice

FOR THE SHRIMP SAUCE

  • 1 cup sugar
  • ½ cup ketchup
  • ½ cup lemon juice
  • ¼ cup hoisin sauce (soy sauce)
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Hot Mama’s fiery sauce
  • 1 teaspoon A1 brand steak sauce
  • 1 teaspoon chicken broth
  • 1 teaspoon olive oil
  • 1 teaspoon wine
  • 2 teaspoons yellow food coloring
  • 1 teaspoon crushed garlic
  • 1 ¼ teaspoons black pepper

To make the orange shrimp:Toss the shrimp with the olive oil, salt and black pepper in a bowl. Marinate in the refrigerator (at least two hours) to blend the flavors. Soak the orange zest in lukewarm water in a bowl for 5 minutes; drain. Heat ¼ cup vegetable oil in a wok or skillet over medium heat. Add the orange zest, garlic and HOT MAMA’S SAUCE and brings to boil. Reduce the heat and keep warm.

Heat 8 cups of vegetable oil to 350F in a deep fryer. Coat the shrimp in the cornstarch, and dip into the eggs. Coat with cornstarch and shake off the excess. Deep-fry for 2 minutes. Remove the shrimp with a slotted spoon and place in the orange sauce. Toss to coat evenly. Serve over steamed rice, and garnish with orange slices.

To make the shrimp sauce:Combine the sugar, ketchup, lemon juice, hoisin sauce, oyster sauce, Hot Mama’s fiery sauce, steak sauce, chicken broth, olive oil, and wine in a bowl.

Add the food coloring, garlic and black pepper and mix well. Use with orange shrimp.

Spicy Beer Bread

The key to this fast and delicious recipe is self-rising flour

3 cups flour (sifted)

1 cup shredded cheddar cheese

8 oz Hot Mama’s Fiery Hot xxx sauce

¼ cup sugar

1 tablespoon crushed red pepper flakes

1 (12 ounce) can beer

½ cup melted butter

Prep Time: 3-5 minutes –Total time: 1 hour. Preheat oven to 375 degrees. Mix all dry ingredients, adding the beer last. Pour into a greased pan of your choice. Pour melted butter over mixture. Bake 1hour, then remove from pan and cool for at least 15 minutes.  Bake an additional 5 minutes to make it even crunchier.

 

Hot Mama’s Conch Fritters

Conch Fritters.
Conch is a little tough and needs pounding and cutting, to allow easy tenderizing. Clean conch. Add to boiling water to scald for a few minutes. Remove from boiling water, beat for a few minutes to allow easy cutting. Dice and add to blender along with other ingredients;

Ingredients:
1 quart oil for frying
1 medium onion,
1 bell pepper, green or red, chopped
3/4 cup all purpose flour,
1 cup chopped conch meat
1 egg
1/2 cup milk
1/2 tsp baking powder,
1/4 tsp black pepper,
2 stalks celery, chopped
2 cloves garlic, chopped

Direction:

  1. Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
  2. In a bowl, mix the flour, egg, and milk. Mix in the conch meat, onion, bell pepper, celery, and garlic baking powder, salt etc.
  3. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
  4. In a bowl, mix the Hot Mama’s sauce of your chose Mild, Hot, Fiery or even the Sweet Pepper Sauce mixed to preferred heat level adding any of the above heat. Serve dipping sauce on the side with the fritters.

Hot Mama’s for the Holidays

You want something elegant to serve to visitors at your home during this festive time of the year?

Then Hot Mama’s is here for you, with one of her classy dish using her delicious pepper jelly. This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. You can enjoy this with crackers and soft cream cheese. Bellow is two easy and fast recipes, which will amaze your visitors to the last, drop. So come on over to Hot Mama’s and pick yourself up a pepper jelly that will make you standout this holiday.

 RECIPE 1:
Ingredients
•        1 (8 ounce) package cream cheese, softened
•        1/2 cup Hot Mama’s Pepper Jelly

Directions
1.       Spread jelly over the block of cream cheese.

 

 

RECIPE 2:
Ingredients
•        12 water crackers
•        4 tbsp. softened cream cheese
•        4 tbsp. finely chopped cooked ham (smoked or unsmoked)
•        2 tbsp. Hot Mama’s Pepper Jelly
•        Finely chopped fresh chives for garnish

Directions
1. Spread a water cracker with 1 tsp. softened cream cheese, sprinkle with 1 tsp. ham, and top with 1⁄2 tsp. red pepper jelly. Garnish with a pinch of finely chopped fresh chives. Repeat to make remaining canapés.

Enjoy!

Mmm Mmm Monday: Duck Breasts with Pepper Jelly Glaze

2 duck breasts
1 sweet potato
2 tbsp Hot Mama’s Pepper Jelly
1 tbsp sherry vinegar
4 tbsp butter, melted
Coarse sea salt
Freshly ground black pepper

Slash the skin of the duck breasts diagonally at 1 inch intervals and rub plenty of salt and pepper over the skin and into the cuts.

Scrub the sweet potato and cut into ½ inch slices, discarding the ends.

Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes, according to how pink you like your duck.

Meanwhile, warm the Hot Mama’s Pepper Jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.

Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad.

Hot Mama’s Products:  Hot Mama’s Pepper Jelly

Buy this Hot Mama’s Product in our Online Shop!

Mmm Mmm Monday: Roasted Corn with Pepper Jelly


4 ears corn, un-shucked
4 tablespoons Hot Mama’s Pepper Jelly
2 tablespoons butter
salt
heavy-duty foil

To make the sauce: combine the pepper jelly and butter in a small saucepan. Place over low heat until the butter melts, stir, and brush or spoon over hot corn.

Place the ears of corn, side by side, on a large piece of foil. Wrap tightly and repeat with one more layer. Place on grill over high heat for 8-10 minutes per side. Let the corn cool for 10 minutes before unwrapping and shucking. Serve hot with the sauce and salt to taste.

Hot Mama’s Products:  Hot Mama’s Pepper Jelly

Buy this Hot Mama’s Product in our Online Shop!

Mmm Mmm Monday: Beef Fillet Marinated in Hot Mama’s Hot Sauce

4 (6-ounce) beef fillets

Marinade:

4 tablespoons Hot Mama’s Habanero Hot Sauce
8 tablespoons olive oil
1 ounce garlic, minced
1 ounce chopped thyme, rosemary, and sage
Salt and pepper

Tamale filling:

Olive oil
2 ounces red bell peppers, sliced
2 ounces yellow bell pepper, sliced
1 ounce garlic, chopped
1 onion, sliced
1 tablespoon Hot Mama’s Habanero Hot Sauce

Tamale:

8 ounces corn flour
3 ounces vegetable shortening
4 ounces chicken broth
1 ounce achiote paste
Salt and pepper
4 banana leaves, pre-steamed

Directions

To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.

To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.

To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.

To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.

Hot Mama’s Product: Hot Mama’s Habanero Hot Sauce

Buy this product in our online shop!